Erythritol, Popular Sugar Substitute, Linked to Brain Cell Damage and an Increased Risk of Stroke
- Jul 21
- 2 min read
In an unexpected turn for the food industry, new research from the University of Colorado Boulder has revealed potential dangers associated with erythritol, a common sugar substitute. Found in hundreds of "sugar-free" and low-carb products—from ice cream to beverages—this sweetener, approved by the Food and Drug Administration (FDA) in 2001, is a popular sugar substitute, linked to brain cell damage and popular for its low caloric content and minimal impact on insulin levels.
However, the study, published in the Journal of Applied Physiology, challenges the perception of erythritol's safety. Christopher DeSouza, a professor of integrative physiology and director of the Integrative Vascular Biology Laboratory, and lead author, warns that non-nutritive sweeteners could carry "negative health consequences." This research was prompted by a previous finding from the Cleveland Clinic: a study of 4,000 people in the U.S. and Europe that linked high circulating levels of erythritol with a significantly increased risk of heart attack or stroke within three years.
To understand what might be driving this increased risk, DeSouza and first author Auburn Berry, a graduate student, exposed human cells lining brain blood vessels to an amount of erythritol similar to that found in a typical sugar-free drink. The cells showed worrying alterations after three hours of exposure:
They expressed significantly less nitric oxide, a molecule that relaxes and widens blood vessels.
They produced more endothelin-1, a protein that, conversely, constricts blood vessels.
When challenged with a clot-forming compound, their production of the natural clot-dissolving compound t-PA was "markedly attenuated."
Erythritol-treated cells also produced more reactive oxygen species (ROS), also known as "free radicals," metabolic byproducts that can age and damage cells and inflame tissues.
In Berry's words, "if your vessels are more constricted and your ability to break down blood clots is reduced, your risk for stroke increases." The University of Colorado research not only demonstrates this link but also how erythritol has the potential to increase this risk. Although the study used an amount equivalent to a single serving, the impact could be even worse for those who consume it in larger quantities.
The authors emphasize that their study was conducted in a laboratory with cells, and broader research in people is needed to confirm these findings. Nonetheless, DeSouza advises consumers to carefully read labels, looking for "erythritol" or "sugar alcohol" on the ingredient list. Given the current evidence, they consider it "prudent for people to monitor their consumption of non-nutritive sweeteners like this."
This research underscores the importance of caution when choosing products with sugar substitutes and urges us to be more attentive to what we consume to protect our cardiovascular and brain health.
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